Like the others - I tweaked the recipe too! I only needed about 4 servings, so...sauteed the onion in olive oil since I used pre-cooked bacon - 1 can chicken broth, 1 can CREAMED corn, 1 can diced tomatoes (undrained), 1 can whole potatoes drained and diced - salt and pepper to taste - then added the bacon in the last few minutes of warming. Yummy, fast and inexpensive!

I added chicken stock and used bacon bits instead of the bacon. It was very tasty. I will be making it again.

This was a good vegetable dish, but it wasn't the best of chowders. I "tweaked" it -- a lot -- by substituting the meat from 3 pre-cooked pork chops for the bacon and 4 large fresh tomatoes (chopped) for the canned. I drained the canned corn (I think frozen niblets would have been better), added 2 cups of water and 3 vegetable bullion cubes, pureed 2 of the potatoes and the onion (which I had sauteed in 1 T. butter and 2 T. olive oil to compensate for the lack of bacon drippings), added some butter, some parsley, basil, garlic powder, cayenne pepper and, during the last 10 minutes of cooking, 1 cup of Half-and-Half. With those adjustments, a loaf of crusty bread and a sliced cantaloupe, my family of 5 enjoyed a hearty, flavorful, primarily nutritious and still very economical dinner.

What makes this recipe is the sour cream at the end. Mix it in and what a great soup.